Southern Hummingbird Cake

A super moist spice cake infused with bananas, pineapples, and pecans.

Recently on Facebook, I asked my viewers to tell me what their favorite southern desserts were. I got  a lot of request for the most mentioned dessert was Red Velvet Cake, but one person mention a dessert that I haven’t had , nor heard of in a long time…. Southern Hummingbird Cake!


Hummingbird Cake is one of those southern desserts that everyone expects to be available during the holidays, and other special occasions.  This cake has been known to be  the cause of a riot, if there isn’t enough to go around. So plan ahead of time, and make sure everyone gets their fix! ( this cake should feed 12 people… the keyword was SHOULD….. yall know some people are greedy!)

What is Southern Hummingbird Cake? 

If you never had a hummingbird cake, just imagine it being a super moist carrot cake, without carrots, but bananas instead. Not completely sold yet? How about this – Hummingbird cake is like a spiced banana cake. The cake not only has bananas, but it also has crushed pineapples and pecans ( some people use walnuts). The bananas in the cake not only work to flavor the cake, but it also makes the cake extremely moist, and fluffy. This cake is topped with a fluffy cream cheese frosting, and can be made as a sheet cake, layered cake, or even cupcakes!


Tips for making an amazing Southern Hummingbird Cake

  • Make sure that the bananas that you use are super ripe. You can not achieve the same taste with regular “new” bananas. The aren’t as sweet, and don’t give the cake the rich signature flavor that it’s known for.
  • Make sure you crush or grind up the pecan. Nothing is worse than biting into a piece of cake with a huge nut in it ….(‘;’)……
  • Before you make this cake, make sure that all of the ingredients are at room temperature(eggs, buttermilk, butter..)!
  • Use the same Cream Cheese Frosting that I used for my Carrot Cake recipe, just double it – because we’re making a three layer hummingbird cake
  • Be sure to not over mix the cake. Over mixing can make the cake a little dry (even though this cake is probably one of the most moist cakes that you will ever have!)
  • Take your time! Don’t rush while making this cake. Let the cakes cool and sit before frosting.
  • If you don’t like pecans, you can leave them out
  •  I don’t recommend making any changes to this recipe. If you change the recipe, it’s at your own risk booboo! ;-P


So no that we have the basics down, let get in the kitchen and bake ourselves a cake!

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3 cups self rising flour

3 cups granulated sugar

1 tsp salt

5 eggs

1 cup buttermilk

1/2 cup butter

1/2 cup shortening

3 very ripe bananas, pureed

2/3 cup crush pineapple

1/2 cup finely chopped pecans

1 tbsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp vanilla extract


  1. Make sure that all of the ingredients are at room temperature.
  2. The first thing we need to do is, place our butter and shortening into a large mixing bowl and mix.
  3. Now pour in the granulated sugar, into the mixing bowl and cream the ingredients together.
  4. Add in the eggs, followed by the vanilla extract, then mix the ingredients until they are well combined.
  5. Add in the banana puree, pecans, and the pineapple, then fold in.
  6. In a separate bowl combine the sifted flour, salt, cinnamon, and nutmeg.
  7. Now alternate adding the dry ingredients, and the buttermilk into the wet ingredients, while using a handheld mixture on medium speed.
  8. You will need three 9 inch cake pans. Spray each pan with baking spray, then fill 2/3 of the way.
  9. Bake each cake for 30 minutes on 350 F.
  10. Remove the cakes from the oven and let them sit for 15 minutes, before removing them from the pan.
  11. Next, remove the cakes from the pan and let the cakes cool completely on the cooling racks.
  12. Double my recipe for the cream cheese frosting( check my carrot cake recipe)
  13. Layer, and frost the cake ( watch my video).
  14. Let the cake stand for at least one hour before cutting into.
  15. Enjoy!

Pineapple and Passionfruit Milkshake

IMG_5015 Hey guys and gals! It’s been pretty darn warm outside, and one of my favorite treats to have when it’s hot outside is a milkshake. Not just any milkshake though. I’m not a huge fan of plain chocolate or vanilla shakes. I tend to like “different” milkshakes. In this post, I will be sharing a recipe for a super delicious Pineapple and Passionfruit Milkshake. This thick and creamy milk shake is super easy to make, and is packed with island flavor.


To make this milkshake, I used Ben & Jerry’s Frozen Greek Yogurt. They actually have  flavor called Pineapple Passionfruit, and it has lots of pineapple chunks and passionfruit. I didn’t have to add any extra fruit to my shake. If you are not as lucky as I was, and can’t find this flavor, you can use this recipe as a substitute:

  • 1 1/2 cup vanilla ice cream or frozen yogurt
  • 1/4 cup crushed pineapple
  • 1/4 cup crushed passionfruit
  • 1/2 cup milk

I like to top my milkshake with whipped cream sprinkles, and cherries, but that’s completely optional. Follow the recipe down below, and be sure to watch my video demonstration for this video.

Pineapple and Passionfruit Milkshake


1 1/2 cup Ben & Jerry's Pineapple Passionfruit Frozen Greek Yogurt

1/2 cup milk

* Whipped cream

*Rainbow sprinkles

*maraschino cherries

* Fresh Pineapple wedges


  1. Mix the frozen yogurt and milk together until it's thick and creamy.
  2. Add the pineapple wedge to the side of the glass.
  3. Top the shake off with whipped cream, then sprinkles, followed by the cherries.
  4. Add a straw, and enjoy the shake!

No Bake Butterfinger Pie


Hey guys and gals. Last week on YouTube, I shared a bunch of sweet treats for the kids to enjoys. In this post, I want to continue with a sweet treat that the whole family will enjoy! In this post I’m sharing a recipe for a No Bake Butterfinger Pie.

This super creamy pie is in the cheesecake family, since we do use a fair amount of cream cheese. It’s topped with Crumbled Butterfinger bar pieces, and it has a yummy graham cracker crust. I make my graham cracker crust from scratch, and I will provide the recipe down below, but you can buy a store bought graham cracker crust if you choose.


You can get the recipe for a graham cracker crust here!

This graham cracker crust can be used for any pie that calls for graham cracker crust


Now back to the No Bake Butterfinger Pie. I think you will be quite surprised on just how easy this pie is to make. For best results, I recommend following the exact recipe, and instructions given below. Be sure to watch my video tutorial for this pie, and leave any questions and comments that you many have down below :-)

No Bake Butterfinger Pie


6 Regular sized Butterfinger candy bars

8 ounces of cream cheese, at room temperature

12 ounces of Cool Whip

2 tbsp sugar

2 tbsp graham cracker crumbs

9" inch graham cracker pie crust

Chocolate Syrup( optional)


  1. Crush 4 of the Butterfinger bars, and set to the side.
  2. In large bowl, and the cream cheese, and mix with a hand held mixer until it's nice and fluffy.
  3. Add the Cool Whip along with the cream cheese, and 2 tbsp of sugar. Mix the ingredients with the hand held mixer, until well combined.
  4. Sprinkle in the crushed Butterfinger bars, and fold in using a spatula.
  5. Spoon out the mixture into the graham cracker pie crust, and even it out.
  6. Crush the remaining Butterfinger bars, then sprinkle on top of the pie along with 1 tbsp of graham cracker crumbs.
  7. Cover the pie, then place in the freezer for 1 hour.
  8. Slice the pie, drizzle a little bit of chocolate syrup on each slice, and enjoy!

Graham Cracker Pie Crust


Hey guys and gals! I have couple recipes that call for a graham cracker pie crust. It’s only right that I share a recipe for it, for those who don’t want to buy a store bought Graham Cracker Pie Crust.

This recipe is super easy, and make one 9 inch pie crust.

Follow the recipe down below, and be sure to watch my video tutorial as well! XOXO


Graham Cracker Pie Crust


1 1/4 cup graham cracker crumbs

3 tbsp granulated sugar

1/3 melted butter

* Makes on 9" inch Pie Crust*


  1. Combined the graham crackers and sugar, then mix.
  2. Add in the butter, and stir in.
  3. Spray your pie pan with a baking spray/non stick spray.
  4. Add the graham cracker mixture in the pie pan, and spread and press the crumbs.
  5. Once the crust is done. Cover with plastic wrap, and place in the freezer for 10 minutes.
  6. Use!